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Recipes
Buddy Valastro's Kid’s Cavatelli with Broccoli
By Cindy
Bring a large stockpot of salted water to a boil
- 4 to 5 cups broccoli florets and tender leaves
- 3 plump cloves garlic, minced
- 2 tablespoon olive oil
- 1 pound fresh or frozen cavatelli
- Grated parmesan, for service
Mixed Salad with Tarragon
By Cindy
Combine all the vegetables and tarragon in a serving bowl
- 1/2 cucumber, thinly sliced (peel a seeded cucumber, rinse a seedless cucumber with peel left on)
- 1 ripe tomato, quartered and thinly sliced
- 1 small red onion or 1/2 medium red onion, thinly sliced
- 1 large or 2 medium romaine hearts, washed and chopped
- 3 to 4 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
- 2 tablespoons white balsamic vinegar or white wine
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Sesame seeds, for garnish
Cheesecake Brownies
By Cindy
Make brownie batter: Preheat oven to 350°F
- For brownie batter
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 3/4 teaspoon pure vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- For cheesecake batter
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Butter and Parm Squished Potatoes
By Cindy
Put the potatoes in a medium pot in a single layer
- 2 About 2 pounds baby Yukon gold potatoes
- 2 to 2 1/2 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 tablespoons butter
- 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls
Fusilli with Spicy Pesto (Giada)
By Cindy
For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
- 2 cups grated (4 ounces) Asiago cheese
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounces baby spinach
- 3 ounces arugula
- 1/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 4 ounces Asiago cheese, shaved
Best Tomato Soup Ever
By Cindy
To begin, dice the onion. Melt the butter in a large pot or Dutch oven
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Arugula Endive Salad with White Wine Vinaigrette
By Cindy
For the vinaigrette: Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender
- For the salad:
- 2 heads of endive, chopped
- 1/3 cup toasted walnuts
- 4 ounces arugula
- For the vinaigrette:
- 2 tablespoons white wine
- 2 tablespoons lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Apple Stuffing
By Cindy
Melt butter in heavy skillet or pot
- Add zest to your traditional stuffing with apples & herbs. Great as side dish or stuff your turkey with it.
- 6-8 cooking apples, peeled, cored & cut into chunks
- 1 onion, coarsly chopped
- 2 Tbsp butter
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp Italian Seasonings
- 3 Tbsp brown sugar
- 1/2 cup apple sauce, or 1/4 cup apple juice
- 1 package Stuffing, prepared according to directons (Peppridge Farms- recommended)
- optional- substitute apple juice or cider for 1/2 the liquid in stuffing
Buddy Valastro's Chocolate Mousse
By Cindy
Whip the heavy cream and sugar together until stiff peaks form
- 2 cups heavy cream
- 2 tablespoons sugar
- 1/2 cup Hershey’s syrup in the can
- 1 tablespoon sifted cocoa powder
- Splash of crème de cocoa
Chicken or Steak with Balsamic BBQ Sauce
By Cindy
Directions Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and...
- For the Balsamic BBQ sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
- For the BBQ sauce:
- For the chicken or steak: